Roast aubergine with goat's cheese & toasted flatbread

Name: Roast aubergine with goat's cheese & toasted flatbread
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 sliced Aubergine; 3 tablespoons Extra Virgin Olive Oil; 12 Cherry Tomatoes; 1 Pita Bread; 3 tablespoons Balsamic Vinegar; Handful Mint; 1 chopped Shallots; 1 chopped Red Chilli; 50g Goats Cheese; Handful Rocket

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Serves 4 332 kcal per serving Prep 20 min Cook 40 min

Ingredients

2 sliced Aubergine
3 tablespoons Extra Virgin Olive Oil
12 Cherry Tomatoes
1 Pita Bread
3 tablespoons Balsamic Vinegar
Handful Mint
1 chopped Shallots
1 chopped Red Chilli
50g Goats Cheese
Handful Rocket

Instructions

Heat the oven to 200C / 180C fan. Brush the aubergine slices with some of the olive oil, season well, and arrange in a single layer on a baking tray. Roast for about 20 minutes until soft and browned, adding the cherry tomatoes for the final 5 minutes.
Tear the flatbread into pieces, spread them on a separate baking tray, and toast in the oven for around 8 minutes until crisp. Remove and set aside.
To make the dressing, combine the balsamic vinegar, remaining olive oil, chopped shallot, chopped red chilli, and mint in a small bowl. Season with salt and pepper and mix well.
Transfer the roasted aubergines and tomatoes to a serving bowl. Add the toasted flatbread pieces, pour over the dressing, and toss gently.
Crumble the goat’s cheese over the top, scatter with rocket leaves, and serve immediately.

Tips

Roast the aubergine until the skin is charred and the flesh is completely collapsed and buttery.
Crumble the goat’s cheese over the aubergine while it’s still hot so it softens slightly but doesn’t melt away.
Brush the flatbread with olive oil and za’atar before toasting for an extra layer of Middle Eastern flavor.

Variations

Feta Swap: Use a salty Greek feta instead of goat’s cheese for a tangier finish.
Honey Drizzle: Add a drizzle of hot honey over the cheese for a sweet and spicy contrast.